Heirloom jewish chicken soup

Chicken second courses

Chicken soup Shmicken soup. We have tons of recipes for what we call Jewish Penicillin ... however, the real deal, the original, is not only the best, but it's so easy. My mom made it like her mom, and her mom made it like her mom. My daughter makes it like her mom, too. No one ever wrote down the recipe since we just learned it from our moms. But in case you never had the opportunity, here it is Whenever I make it, people comment on how wonderfully clean it is. It isn't polluted with unnecessary ingredients. Chicken, carrots and greens. That's it. This is not to be confused with vegetable soup. It's chicken soup. Although usually served with fine egg noodles. Passover requires it with matza balls and other Jewish holidays require it with kreplach filled with chopped liver (aka Jewish tortellini). Note: if you're not jewish, any time you see a "ch" in a word, remember to pronounce the "ch" like "Bach" (the composer). He wasn't Jewish but it's a great example. The recipe calls for a whole chicken but nothing goes to waste. The bony pieces of boiled chicken (wings, back, neck) get nibbled on, the pieces of dark meat go back into the soup, and the breast makes a perfect chicken salad. My mom's name was Lillian Weisner, born on the Lower East Side of Manhattan. Her mom, Ruchel Nedvorna, (remember the "ch") immigrated from Poland in the early 1900's. The only ingredient necessary which you can't buy in any store is the love. Remember to add that, too. Jewish mothers had so much love in their food that it was barely edible. Enjoy!